Method:

Add the oil into a heated wok, follow by the chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the ground chicken into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.

When the chicken meat changes color, toss in the chilies, fish sauce, palm sugar, and sweet soy sauce. Stir to combine well. Add in the basil leaves and do a few quick stirs until the basil leaves wilted and you smell the exotic fragrance of the basil leaves. Add the white pepper into the dish, do a final stir, dish out and serve immediately.

Method:

Add the oil into a heated wok, follow by the chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the ground chicken into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.

When the chicken meat changes color, toss in the chilies, fish sauce, palm sugar, and sweet soy sauce. Stir to combine well. Add in the basil leaves and do a few quick stirs until the basil leaves wilted and you smell the exotic fragrance of the basil leaves. Add the white pepper into the dish, do a final stir, dish out and serve immediately.

Cook’s Notes:

If you love Thai food, you should check out my authentic and popular Thai recipes on Rasa Malaysia.

You can also serve Thai basil chicken as lettuce wraps, it tastes great with the fresh lettuce and Thai sweet chili sauce.

i fell in love with Thai food when I was in Sydney.. I needed to eat Thai food at least once or twice a week, but I never did cook them.. I should try since this is easy :D and yummmmyyy !! Served with rice and sunny side up egg! * oh hungry… *

I love this stir fry! Extra spicy for me please. :) Just a couple of tablespoons of this and a bowl of steamed rice and I call it a meal. But make sure I have a big tall glass of water near by. LOL If you can get holy basil it would even be super delicious. It’s what they used in Thailand. Holy basil is one of my favorite herbs. The aroma is a lil lemony and peppery and compliments well with spicy stir-fried dishes like this one. I have a picture of my holy basil plant that I used when I made a classic Cambodian dish called Fiery Stir-Fried Lemongrass Quail.

This one is next on my list. I made Kung Pao chicken today for lunch and loved it as did my guests! Thanks for sharing your recipes. Whatever I have tried from your website has always turned out delightful.

Thank you for the delicious recipe! I love thai food and I had this dish at a thai restaurant before but it was way too salty. Your recipe is so simple and easy to make and it has just enough flavor to satisfy my taste buds. Thank you! =)

I make this at least once a week, substituting brown sugar for the palm sugar and using very thinly sliced steak instead of ground chicken. The smell of fish sauce is, I find, overwhelmingly strong, so I usually add in the juice of half a lime during the ‘add liquid’ stage, and serve it over rice with a lime slice as garnish/further flavor to brighten things up.

I cannot wait to give this a try! Could you also make it with Pork? If so, which cut do you think?

It’s funny, I’ve ordered this at various restaurants in the UK and sometimes it comes like the above but other times it comes as sliced meat with more of a ‘sauce’. It definitely has the same English language name on the menus.

I’ve made this recipe a few times now, and I absolutely love it. I do make a bit extra of the sauce but all the proportions are spot on. I actually like this one better than the local thai place! Thanks a lot for the recipe!

I made this last night with tofu instead of chicken and thought it was excellent. I substituted black soy sauce for the kecap manis (because I didn’t have any) and increased the fish sauce to 1 3/4 tablespoons. I also thought 3 thai chilies was plenty–it came out very hot.

I served it with a Thai version of my fried rice recipe, using a combination of fish sauce and soy sauce, adding tomatoes and leaving out the Chinese rice wine. All around a really nice meal. Thanks for the inspiration.

blend 1, 2 and 3 until all incorporated. heat up oil in big frying pan or wok on medium fire, saute the blended ingredients until fragrant then mix in the minced chicken and stir well. add some water if too dry. when it’s cooked, add in all the sauces, pepper and sugar and Thai sweet basil. stir for 30 seconds and serve. trust me it’s spicy and delicious, you can eat it with rice, topped with a sunny side up.

note:

the reason i blended the chilies and garlic so that they release more flavor. you must adjust the seasoning so that it suits your taste. alternatively you can also toss in some yardlong bean, cut them 1 inch in length. use red chilies for best result.

This recipe is fantastic as is, and it has quickly become one of my favorite dishes to make. Thanks to your recipes I don’t have to miss out on my favorite asian dishes just because I don’t live in a city anymore! Thanks so much, keep up the good work!